Skip to main content

Chicken with Olives, Tomatoes & Onions

Chicken with Olives, Tomatoes & Onions

I love, love, love olives! If you agree, jump on board because this chicken recipe featuring kalamata olives—a dark purple Greek olive—will be one of your new favorite dishes. By the way, I wouldn’t use this for the Seder because browning might give the impression of roasted meat. But it’s a great dish for other yom tov and Shabbos meals. Did I mention that I love olives?

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 4 tablespoon extra virgin olive oil, divided, such as Colavita
  • 8 boneless, skinless, chicken breast cutlets
  • 1 large onion, thinly sliced
  • 4 cloves garlic, sliced
  • 1½ cup yellow pear tomatoes, halved
  • ¾ cup kalamata olives, halved
  • ½ cup chicken broth
  • ¼ cup white wine
  • 3 tablespoon chopped parsley
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


Heat 2 tablespoons of olive oil in a Dutch oven or extra large skillet. Add chicken breasts and brown 5 minutes per side or until nicely browned.

Add onion and garlic and cook for 8 to 10 minutes or until translucent, adding remaining olive oil if needed.

Add tomatoes, olives, broth and wine and stir. Bring to a boil, reduce to a simmer and cover.

Cook 12 to 16 minutes or until chicken is completely cooked. Stir in parsley and season to taste with salt and pepper.

Plate chicken breasts on a large platter and cover with sauce and vegetables.